A couple of weeks ago Katherine from the Smoky Mountain Cafe blog left me a comment. I went and checked out her blog and she has a ton of fantastic recipes! This was the first one I tried. We had this as a pre-game snack and it was fantastic. I upped the garlic and butter a little bit from Katherine's original recipe. It was nice and garlicy without being too much garlic. It was easy to make and I know it would be a hit at any gathering. I liked this better than our usual artichoke dip.
- 1/3 cup butter
- 1 Tbsp minced garlic
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 ounces shredded Mozzarella cheese
- 1 cup grated parmesan cheese
- 1/2 cup sour cream
- 1 (16oz) French bread loaf
- Salt and black pepper
- 2 ounces shredded cheddar cheese
Preheat the oven to 350 degrees.
Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, parmesan cheese and sour cream. Stir to blend. Remove from the heat and cool.
Slice the bread lengthwise and scoop out some of the center. Spoon the artichoke mixture evenly into the bread shell and sprinkle with the cheddar cheese. Place each half on a baking sheet and cover lightly with aluminum foil.
Bake for 25 minutes, then remove the foil and bake for another 5 to 8 minutes or until the cheese melts completely. Cut into slices and serve warm.
CONNECT WITH PLAIN CHICKEN